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Chop-and-Drop Miso Soup

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1 small onion, leek, or shallot
  • Pickled or fresh ginger to taste
  • 1 1/2 pounds summer squash (or any other vegetables, really)
  • Fresh red chiles to taste (or not at all)
  • 1 1/2 pounds silken tofu (or other additions as you like; see the headnote)
  • 1/2 cup miso (any kind)
  • 1 tablespoon sauce, plus more for serving
  • 2 tablespoons sesame oil
  • Salt and pepper

Instructions

1. Put 6 cups of water in a large pot over high heat. While you wait for the water to boil, chop the onion and put it in the pot. Ditto the ginger (if using fresh, peel it first). Trim and chop the summer squash into bite-size pieces and add it to the pot. If you’re using chiles, chop and add them, too.

2. When the water boils, adjust the heat so the soup bubbles steadily and cover. Cook, stirring once or twice, until the vegetables are as tender as you like them, 5 to 15 minutes. In a small bowl whisk the miso with the soy sauce, sesame oil, and 1/2 cup water until smooth slurry forms.

3. Scoop big spoonfuls of the tofu into the soup. Cover the pot again until the liquid returns to a boil. Turn off the heat and stir in the miso slurry. Taste and adjust the seasoning and serve, passing more soy sauce at the table.

—Recipe adapted from How to Cook Everything Vegetarian, 10th Anniversary Edition